Banana Muffins with Chocolate Chips

Bananas are a favorite to the boys in our house and we always seems to end up with some that become over-ripe. How convenient, since a delicious way to eat said bananas are in muffin form with chocolate chips! This fantastic version comes from the talented Isa Chandra and her "Isa Does It" cookbook.

Preheat the oven to 375 degrees. Line a muffin tin with your favorite liners (we prefer the natural parchment variety) or you can lightly oil them.

3 large very ripe bananas
1/4 cup almond or rice milk
1/4 cup unsweetened applesauce
2 tablespoons coconut or canola oil
1 tablespoon ground flax seed
1 teaspoon vanilla
1 1/2 cups all purpose flour (whole wheat pastry is good too)
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon (Penzey's signature blend is our favorite)
1/4 teaspoon ground allspice
1/2 cup granulated sugar
1/3 cup semi sweet chocolate chips

In a medium bowl, mash the bananas until they look pureed, with only a few small chunks left. Add the milk, applesauce, oil, ground flaxseed, and vanilla and stir vigorously with a fork.

Sift the flour, baking soda, baking powder, salt, cinnamon and allspice then add the sugar. Mix just until the wet and dry ingredients are incorporated, being careful not to over mix. Fold in the chocolate chips.

Fill each muffin well most of the way full with batter. Bake for 18-20 minutes. The tops should be lightly browned and a knife inserted through the center should come out clean. 

Remove from the oven and let cool. Enjoy!

Best Hummus Ever

This hummus is the most creamy, velvety, delightful that you will find. A creation of the master Ruth Reichl and definitely one of her finest! 

There may seem like a lot of steps to this recipe but it is absolutely worth it. Serve with crudites, crackers, use in salad dressings, on sandwiches, or wraps. It will keep for a couple of days but is best served immediately.

1½ cups dried chickpeas (the smallest you can find)
1 tablespoon baking soda plus ¼ teaspoon baking soda
¼ to ½ cup raw (as opposed to roasted) tahini - the best you can find.
1 lemon, juiced
1-2 garlic cloves 
salt, to taste
olive oil, to taste
parsley, to taste
cumin, to taste

1. Put the chickpeas in a colander and go through them carefully, discarding small stones and broken peas.

2. Wash the chickpeas, and put them in a bowl with enough water to allow them to double in volume. Stir in a tablespoon of baking soda and soak them overnight.

3. Drain and rinse the chickpeas and put them in a large pot. Cover with about 5 cups of water (the water should be about 2 inches above the beans) and add the remaining ¼ teaspoon of baking soda. Bring the water to a boil, turn the heat down, cover, and cook over low heat until the chickpeas are very soft; it should take about two hours. If the water cooks away, add more. Drain, but reserve the cooking liquid.

4. Rub the chickpeas between your fingers under cold running water to remove the skins. Put on some music; it’s a time-consuming process.

5. The chickpeas should be cool now. Make sure they are very cool or the texture will be too starchy. Put them in a food processor with the garlic, and lemon juice, a quarter cup of the cooking liquid and the tahini. (How much you use will depend on your taste; traditionally you’d use about half a cup, but I find that makes the sesame flavor too dominant for my taste.) Process for 4 or 5 minutes, until it is smooth and creamy, with the dreamy texture of just-made frozen custard. It should be very soft and smooth. If it’s too thick add more liquid. Add salt to taste.

Now’s the fun part. You have just created a lovely canvas. Top it with a glug of good olive oil, some chopped parsley, a smattering of ground cumin. Or toast some pinenuts in butter and top the hummus with that. Add cayenne, zatar, chopped onions or some pomegranate seeds. Be creative, or just revel in the best hummus you’ve ever had on its own.

Baked Kale Chips

Need to eat more vegetables? Try baked kale with olive oil and sea salt. It is fantastic and addictive. We prefer traditional curly kale over Italian varieties.

1 bunch kale 

1 tablespoon olive oil

1 teaspoon sea salt

Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper. 

With a knife carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. 

Drizzle kale with olive oil and sprinkle with seasoning salt. 

Bake until crispy, about 10 minutes. You can let the edges start to brown but be careful as it will quickly bitter.

Apricot and Coconut Energy Bars

Snacks are a big deal when you always on the go like we are and especially you add a Toddler to the mix. Making your own granola/energy bars is incredibly simple, that even the most definitive non-cook will be able to do it. This recipe was inspired by the Vegan family cookbook "Peas and Thank You" by Sarah Matheny. The combination of sweet and salty is scrumptious!

2 tbsp flax seeds (3 tbsp if ground)

1/2 cup maple syrup or agave

1 tsp sea salt

1 cup roasted whole almonds coarsely chopped

1/2 cup chopped dried apricots

1 cup unsweetened shredded coconut

Preheat oven to 350 degrees. 

Line an 8x8 baking dish with parchment paper.

Combine flax seeds in a small bowl with the syrup or agave and salt.

Coarsely chop almonds and apricots and add them to a large bowl along with coconut. Pour in flax mixture and toss until evenly coated. 

Spread mixture into lined dish. Bake for 25 minutes until slightly browned and edges crisp. 

Once slightly cool, make cuts then let sit for an hour or two until hardened into bar.

Store in airtight container. Keeps for 2-3 days.

Homemade Granola Bars

There is something very special about homemade granola bars. Having control of the quality of ingredients is empowering and makes them that much more delicious. These will not disappoint and according to my husband, we can't go back to store bought brands anymore. You can adjust the sugar level if they are too sweet and these get even better the second day. Thanks Ina, for yet another family favorite!

2 cups Bob's Red Mill old-fashioned oatmeal
1 cup sliced almonds
1 cup shredded coconut, loosely packed
1/2 cup toasted wheat germ (see note)
3 tablespoons unsalted butter
2/3 cup honey
1/4 cup light brown sugar, lightly packed
1 1/2 teaspoons pure vanilla extract
1/4 teaspoon kosher salt
1/2 cup chopped pitted dates or prunes
1/2 cup chopped dried apricots
1/2 cup dried cranberries

Preheat the oven to 350 degrees F. Butter an 8 by 12-inch baking dish (or cookie sheet) and line it with parchment paper.

Toss the oatmeal, almonds, and coconut together on a sheet pan and bake for 10 to 12 minutes, stirring occasionally, until lightly browned. Transfer the mixture to a large mixing bowl and stir in the wheat germ.

Note: Toast wheat germ on a baking sheet lined with parchment paper for 5 minutes at 350).

Reduce the oven temperature to 300 degrees F.

Place the butter, honey, brown sugar, vanilla, and salt in a small saucepan and bring to a boil over medium heat. Cook and stir for a minute, then pour over the toasted oatmeal mixture. Add the dates, apricots, and cranberries and stir well.

Pour the mixture into the prepared pan. Wet your fingers and lightly press the mixture evenly into the pan. Bake for 25 to 30 minutes, until light golden brown. Cool for at least 2 to 3 hours before cutting into squares. Serve at room temperature.